Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

Tonight I decided that we would do a "Fakeaway" night at home... this generally consists of homemade pizza or burgers or any items you would normally go out to eat or order in. It's a fun way to prep and eat food and generally the whole family gets involved. Fakeaway tonight was Thai and it was decided that we would have two curries, rice, poppadoms and roti bread.

The two curries we decided on were Red Chicken Curry and Green Chicken Curry. I had already made the Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy and it was in the freezer.  So all I needed to do was make the Thai Red Curry Paste.

As I always insist making your own curry pastes are very easy and taste a lot nicer than those in the jars with no preservatives and additives.  They keep generally for around a week sealed in a container in the fridge or frozen they will last up to several months.  Once you make your first paste you will be making more and more - trust me.....

Anyway so Red Curry Paste yes it has chillies in the recipe but this is not a hot Thai Curry - needless to say my kids like this one.  

This recipe is simple and I mean really simple - by using a food processor it's ready in 10 minutes.  While it's not an authentic recipe using all the correct ingredients it has the same beautiful flavour and texture.

The base is red chilies, garlic, ginger, and shallot.  With the addition of a magnificent combination of spices, fish sauce and coconut cream and the acidity of lime juice - it all smells nice before the paste is even made.

Everything in at once, a quick whirl in the food processor and you have perfect and vibrant paste ready to use in a curry or however you like.  Paste will taste very strong at this point but will mellow when you use it.

Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

(Recipe sourced from The Curry Kitchen Cookbook)

Makes approximately 1 cup

1 shallot, roughly chopped

1 stalk lemongrass, pale part only, roughly chopped

1 - 2 red chillies

4 cloves garlic, peeled

1 large piece galangal or ginger, roughly chopped

2 tablespoons tomato paste

1 teaspoon ground cumin

3/4 teaspoon ground corinader

1/4 teaspoon white pepper

2 tablespoons fish sauce

1 teaspoon shrimp paste

1 teaspoon brown sugar

1 1/2 tablespoons chilli powder

3 tablespoons thick coconut cream

2 tablespoons lime juice

1/4 teaspoon ground cinnamon

Place all the ingredients in a food processor , blender or mortar and process well until smooth.

If you want a thinner sauce add a little more coconut milk.

Store in an airtight container in the fridge for up to 2 weeks.

(Click here for a printable version of this recipe)

Red Curry Beef and Vegetable Parcels

I was chasing something tasty for dinner and for some reason Thai keeps popping into my mind.  The kids didn't want a curry so I had to think about making something kid friendly as I really didn't want to cook two meals just to satisfy everyone's wishes.

Knowing I had my favourite Antoniou Fillo pastry in the fridge I set about cooking a parcel with red curry beef and vegetables enclosed.  Win - win... we all love filo parcels and I got to settle my craving for Thai food.

Easy to make as I used a premade red curry paste.  Lots of vegetables in the mix and a thick sauce ensured  that this parcel was filling, tasty yet delicate.  In fact the family were upset that I had only made 4!!

Red Curry Beef and Vegetable Parcels

Serves: 4

ProPoints per serve: 11

cooking spray

500 grams lean beef strips

1 onion, thinly sliced

3 medium carrots, cut into thin batons

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

1 bunch brocolini, trimmed and halved

3 tablespoons Thai Red Curry paste

1 x 375ml Carnation Light and Creamy Coconut Flavoured Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

8 sheets Antoniou Fillo pastry

Preheat oven to 180 degrees Celsius.

Spray a large frying pan or wok with cooking spray.  Cook beef strips in batches until browned but not overcooked.  Remove from pan to a plate.  Repeat with remaining batches.

Respray pan and cook carrots and onions over medium for 3 - 5 minutes or until tender.  Add a little water to the pan to assist in cooking not burning.  Add capsicums and cook for a further 5 minutes.  Add broccolini and cook for a further 2 minutes.  Stir in the red curry paste and the evaporated milk ensuring all is combined.  Mix together the cornflour and water.  Add to pan and stir until slightly thickened.  Remove from heat and allow to cool.

Once mixture has cooled slightly drain of some of the sauce to keep for later.

Using one sheet of pastry at a time.  Lay one sheet on a bench or pastry board and spray with cooking spray.  Top with a second sheet of pastry.  Place one quarter of mixture towards one end of the pastry, fold ends over to enclose, spray edges with cooking spray and roll up to form a parcel.  Repeat with remaining pastry and mixture.

Place on a foil lined baking tray and spray all over with cooking spray.  Cook in oven for 20 - 25 minutes until golden and cooked through.

Warm remaining sauce and serve with parcels.

(Click here for a printable version of this recipe)

"Cheats" Satay Sauce

To be honest the first time I made this version of satay sauce I was very sceptical. Why? Because satay sauce is a favourite in our house which is full of harsh critics especially Alexandria. She loves this chinese version of satay sauce that I make.

Unlike the household favourite this recipe doesn't involve any cooking and is literally made in minutes. This low point sauce is incredibly easy to make and tastes perfect - smooth in texture, a little spice while being somewhat creamy.

I have to say this quick sauce went down a treat served with lamb kofta and salad wraps with my little princess stating "I hope there is some sauce left for my lunch tomorrow!"

"Cheats" Satay Sauce

(recipe sourced from Symply To Good To Be True 5)

Serves: 6

Points per serve: 1.5

2 1/2 tablespoons light peanut butter

1/2 cup 97% fat free mayonnaise

1 teaspoon red curry paste

1 1/2 teaspoons soy sauce

In a small mixing bowl combine all ingredients, mix until well combined.

(click here for a printable version of this recipe)

Red Curry Mussels

I find it funny when the foods that you have turned your nose up to in the past now become one of your favourites and that's exactly what is happening with me and mussels! Until a few months ago I wouldn't dream of eating one and now I am cooking them when the opportunity arises.

Today we had a kilogram of mussels which we brought from Springvale on yesterday's shopping trip amongst other wonderful items of seafood for last night's feast - a seafood platter for our wedding anniversary.

The vibrant flavours of last night's seafood platter meant I needed to make a dish today that was full of flavour.... red curry was the first thing that popped into mind. So red curry it was.....

Red Curry Mussels

Serves: 4

Points per serve: 4

1 kilogram fresh mussels

cooking spray

3 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup white wine

3 karffir lime leaves

juice of half a lime

1/2 cup chopped fresh coriander

1/2 cup coconut flavoured light evaporated milk

additional coriander for garnish

1/2 lime cut into wedges for garnish

Wash and debeard mussels - discarging any that are open or those that when tapped on a bench do not close.

Spray a wok or a large frying pan with cooking spray. Heat over medium heat and add red curry paste. Gently stirfry for 3 - 5 minutes or until heated through and fragrant. Add fish sauce, wine, lime leaves and lime juice. Bring to the boil, stirring constantly.

Add mussels and toss to combine in sauce. Add lime juice and cover with a lid steaming mussels for 5 minutes.

Remove lid and add coriander and evaporated milk. Stir to combine. Bring to the boil and remove from heat.

Using tongs or a slotted spoon place mussels in a large serving bowl. Cover with juice in pan. Sprinkle with additonal coriander and garnish with lime wedges.

(click here for a printable version of this recipe)

Red Curry Beef and Vegetable Stirfry

Tonight I really wanted a big serve of vegetables - haven't quite felt that I have eaten enough of them lately and was really fancying the vitamin hit!! But at the same time wanted lots of flavour.

Many years ago I used to make a beef red curry but of course then it was full fat coconut milk, oil and lots of noodles. Needless to say once the thought of this dish was in my head I just couldn't get rid of it and set about recreating it to fit in with my Weight Watchers lifestyle, but not as a curry rather a stirfry. Using Red Curry Paste made it a quick meal to prepare and it also wasn't overly spicy but still had a little kick.

Thankfully the kids are great at experimenting with new flavours and are also getting better at handling a little more spice in their meals so naturally they enjoyed this dish not to mention Noel and I did too. In fact there was a little bit of disappointment when I packed the leftovers up for Noel's lunch - I think the kids wanted to eat it after school tomorrow!!

Red Curry Beef and Vegetable Stirfry

Serves: 4
Points per serve: 6.5

60 grams raw cashews
cooking spray
500g lean beef strips
1 brown onion, sliced
2 carrots, peeled and sliced on diagonal
3 tablespoons red curry paste
375ml can Carnation Light and Creamy Coconut Evaporated Milk
2 teaspoons brown sugar
1 tablespoon fish sauce
1 red capsicum, sliced
2 bunches bok choy, roughly chopped
200 grams snowpeas
100 grams bean sprouts
2 tablespoons water
1 tablespoon cornflour
2 tablespoons freshly chopped coriander

Preheat grill on high. Place cashews on a baking tray and grill for several minutes to roast. Set aside.

Spray a wok or large frying pan with cooking spray and cook beef in batches for 2 - 3 minutes until browned but not overcooked. Remove from the pan. Add the onion, carrots and 1 tablespoon water and stirfry for 2 - 3 minutes or until carrots are softened and water evaporated. Remove from the pan also.

To the same wok or frying pan add the red curry paste and the evaporated milk. Bring to the boil, lower heat and simmer for 5 minutes. Add the brown sugar and fish sauce and cook for 2 minutes. Add the capsicum and cook for a further 2 minutes. Return the beef, onions and carrots to the pan and add the bok choy and snow peas. Cook for a further 2 minutes. Mix together the water and cornflour. Stir through the cornflour mixture until it thickens. Add the bean sprouts, mixing to combine. Serve immediately scattered with the cashews and coriander.

(click here for a printable version of this recipe)

Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(click here for a printable version of this recipe)